Frequently Asked Questions

The Basics:

Did you see it on Instagram? Then click here and find it. If it’s not there I might not have one, because I don’t use them, really, I just develop them for y’all. 

Check out the guide I’ve created on purchasing and downloading the ebooks I currently have available in my online store.

Same thing: I use my iPhone and natural light. I edit with VSCO. Ingredients photos used to be processed with Hujicam.

I have every piece of equipment tagged in the Content Creation section of my Amazon Storefront. I take photos using my iPhone 12 Pro Max under natural light. I edit my videos using the InShot app with music that I own. My videos get flagged by record labels and removed all the time: there is no trick you can use to circumvent copyright restrictions other than using it directly from the app’s available music library..

Are you sure I haven’t already? There are over 1,000 posts on my Instagram page, so scroll back and explore! I don’t take suggestions for what I post on Instagram because that’s where I document what I’ve fed my family recently, but if there’s anything you’d like to see me develop a YouTube tutorial and/or written recipe ask me on Twitter. I’ll crosspost content elsewhere as applicable.

I’ve created a page with all of the equipment I use calling Cooking Essentials. It contains absolutely everything along with links you can use to purchase or learn more about each item. Another resource is my Amazon Storefront. Both of these resources contain afflilate links, meaning I get a cut. It doesn’t cost you more.

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(or the title, if we’re talking IGTV.)

This is purposeful: I plan to offer some curated, small-batch items for sale in the near future, so I play everything close to the vest.

Always check the first post (there are 3 IG posts every single time I post a meal) and the caption for details on the ingredients, including seasonings. Sometimes I share all of the spices and seasonings I used in a meal, sometimes I only show some of them, and other times I don’t show them at all.

For a full list of all the spices and seasonings in my cabinet, check out my Pantry Essentials. I encourage you to experiment with flavors on your own because remember: taste is subjective!

Q: What’s in the squeeze bottle?

A: I keep plain ol’ vegetable oil in it. It sits beside the stove with a salt cellar and my utensil caddy, for ease. Variety is the spice of life tho so you’ll see me use all kinds of fats when I cook: ghee, different types of olive oils, grapeseed oil, avocado oil, coconut oil, duck fat, peanut oil, multiple kinds of butter… obviously I could go on and on (? I could explain every natural phenomenon).

Q: Where do you find beef bacon?

A: It’s been hard to find since COVID flared up, but the Gwaltney brand is my favorite (I grew up on it), and normally it’s found at Walmart or independent grocers. There’s a store locator on their website and I suggest calling first to make sure it’s actually in stock before you make a trip.

There are also farms and online butchers that will ship beef bacon to your door, and halal/kosher butchers and markets often carry it as well.

Q: Can you recommend any good cookware/knives/cutting boards/etc?

A: I’ve listed everything I use in my own kitchen called Cooking Essentials where you can find all of my used, tried, and true equipment. I’ve also gathered most things in my Amazon Storefront. I get a lil’ money off the top each time you purchase something from there (it does not cost you more) so thank you if you do decide to pick up something.

Q: Why are your [Instagram] comments limited?

A: Bots. Self-promoters. Spammers. And, I try to answer as many questions as I can, and I realized I was missing replying to folks that follow me to answer questions from those that aren’t. Limiting comments helped me streamline where to direct my attention.

It’s also lessened how many people I have to block. I’m very block happy; I think of it like closing the door in someone’s face when they’re in the middle of a sentence and it pleases me, greatly. This is all my shit and I govern it how I see fit.

Q: How did you learn to cook? Do you have any tips for beginners?

A: I’m entirely self-taught. I don’t remember ever struggling terribly with cooking; from what I recall it always felt like second nature to me (but I also started almost 20 years ago now, so I could be misremembering).

Q: Do you offer catering or sell plates?

A: No, I do not sell food. I’m not a chef; I only cook for people I love.

Q: Can I send you my product to promote?

A: Well, first you should know that I don’t accept products in exchange for services. All promotions require payment. If you have a paid project you think I’d be a good fit for, send me an email with your proposal and budget. I make exceptions for people I’ve already formed relationships with, so if we’re cool you ignore this and let me know how I can help.

Q: Who are you?

A: I’m María and you can read a lil’ bit more about me here. deepfriedhoney is about food, not about me, so I’ll just hang out in the background if you don’t mind.

Q: How do you stay small eating all of this food?

A: The caloric balance equation: I don’t consume more calories than I expend on an average day (and I don’t have any underlying health issues that affect my weight management). I don’t eat most of the things I post (picky eater, remember), and I have a very small appetite. My husband isn’t picky at all and loves being in the gym.

What I post online is a sample of what we consume. @deepfriedhoney isn’t a food diary – I only post one meal a few times per week, how could it be? – and I’m not here to give anyone dietary or lifestyle advice; there are plenty of other great sources for that.

Note: it’s not lost on me that some folks wouldn’t ask this question so politely if I still weighed 200 pounds because fatphobia exists. Weight and health are not as directly correlated as you might think, and for those people, I have a book recommendation: Fearing the Black Body: The Racial Origins of Fat Phobia.